Title: LABSKAUS
Categories: Ethnic
Yield: 6 servings

2 oz Butter
2 Onions
11 oz Corned beef
2 1/2 lb Potatoes
1 c Water
1 ts Salt
4 Peppercorns
1 1/2 Sour pickles
Salt, mustard and vinegar

1. Cut the meat and onions into small cubes. Fry both in the butter to a
golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and
peppercorns until they are done.

3. Cut the pickles into cubes and mix all together and season to taste with
salt, vinegar, and mustard.

This recipe is from Northern Germany, cooked by fisherman on their boats
and served with beer.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

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Title: GEORGE WASHINGTON CAKE
Categories: Cake
Yield: 1 servings

3 Eggs
2 c Sugar
1 c Oil
2 c Self-rising flour
2 ts Cinnamon
1 ts Vanilla
1 c Chopped walnuts
4 c Peeled, sliced apples
ICING
6 oz Softened cream cheese,
Room temp.
1/4 c Melted butter
2 c 10X sugar
1 tb Lemon juice

Preparation :
Beat eggs until thick and light. Combine sugar and oil at medium
speed. Mix cinnamon with flour. Add to egg mixture. Add vanilla
flavoring and walnuts. Mix all together. Distribute sliced apples
evenly in bottom of long 2 or 3 quart baking dish. Spread mixture
evenly over apples. Bake at 350 degrees from 45 minutes to 1 hour.
(Watch cake and do not overcook.) Mix cream cheese until fluffy, add
butter and mix. Add sugar, then lemon juice. Mix all together good.
Spread over cool cake. Slice apples thin with peeling on. Dip in
lemon juice. Arrange in rows on top of iced cake. (Makes a nice cake
for Christmas.) Walt MM ~~~

MMMMM

OATMEAL MUFFINS-DALEY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil spray
2 lg Egg whites
1/3 c Maple syrup
3 tb Fresh squeezed Orange Juice
1 c Skim milk
1 tb Vanilla extract
1 t Ground cinnamon
1/8 ts Ground allspice
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1 tb Orange zest
1 1/2 c Rolled Oats — (not quick
Cook)
1 c Wheat flour
1 t Baking powder
1/4 c Pecans — chopped
1/4 c Cranberries — dried

Preheat the oven to 350 degrees.

Spray a 12-well muffin tin 3 times with the vegetable
oil.

Put the egg whites in a large mixing bowl and whisk
until frothy. Whisk in the maple syrup, orange juice,
and milk. Add the vanilla, cinnamon, allspice,
cloves, nutmeg, and orange zest. Whisk to blend.
Stir in the oats, flour, and baking powder with a
wooden spoon. Fold in the pecans and dried
cranberries.

Fill the muffin tin with the batter (each cup should
be approximately two- thirds full). Bake for about 20
minutes, until the muffins are firm in the center.

Fat per muffinò.5 grams Calories per muffin 128 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

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Reuben Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut — rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper — to taste
Rye croutons — optional

Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda.
Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk,
and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook
30 minutes. Season with salt and pepper. Serve. Garnish with croutons if de
sired.
Serves 12.

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CHOCOLATE CRUMB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
1/4 ts Cinnamon
1/2 c Chopped nuts
1 tb Butter, melted
2 tb Flour
1/4 c Chopped nuts
3/4 ts Baking soda
3/4 c Sugar
TOPPING———————– — ¥
1/4 c Brown sugar
2 tb Cocoa
1/4 ts Cinnamon

– 1/4 t salt
Sift together flour, sugar, baking soda, salt
cinnamon. Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to dry ingredients, stirring only until
combined. CRUMB TOPPING: In a small bowl, mix all the
ingredients. Place paper baking cups in 6 microwave
safe custard cups or muffin pan. Fill cups 1/2 full
with batter, sprinkle with 1 tsp Crumb Topping.
Microwave for 3 1/2 minutes on high; rotate cups 1/4
turn every minute. Repeat with remaining batter.

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Basic Cooked Rice

Recipe By : Chef Paul Prudhomme’s Louisiana Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Uncooked Rice
2 1/2 Cups Chicken Stock
1 1/2 Tablespoons Onion — Very Finely Chopped
1 1/2 Tablespoons Celery — Very Finely Chopped
1 1/2 Tablespoons Green Bell Pepper — Very Finely Chopped
1 1/2 Tablespoons Unsalted Butter — Melted
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
Pinch White Pepper
Pinch Cayenne Pepper
Pinch Black Pepper

If you make this ahead of time and store it, omit the bell peppers — they
tend to sour quickly. Use chicken stock if you are serving the rice with a
chicken dish, seafood stock with a seafood dish, beef with a beef dish…

In a 5×9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan
snugly with aluminum foil. Bake at 350 degrees until rice is tender, about
1 hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter.

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NOTES : Mastercook formatted by:
Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

Broccoli-Cheddar Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. milk
1 can condensed cheddar cheese soup — (11 oz)
1 c. frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 T. chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium
heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,
corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over
medium low heat for 40-45 minutes or till heated through. stirring
occasionally. Makes 6 servings.

This tasted great when I made it, but I don’t know how well it freezes
since this is my first time making it. But it did come from a freezer
book, so I expect good results. (from Fix Freeze by Better Homes and
Garden – I
found it at the library)

From the New McDougall Cookbook

Mango-Orange Dressing
Makes 3/4 cup
Prep time: 10 minutes

1 medium mango, peeled and cut into chunks
1/2 cup fresh-squeezed orange juice
1 clove garlic, crushed
1 teaspoon soy sauce
1/4 teaspoon curry powder

Place all ingredients in a food processor or blender. Process until smooth.

PASSOVER BAGELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Brunch Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HENRY EDELBERG (HPCM50A)
2/3 c Water
1/3 c Peanut oil
1 c Matzo meal
1 tb Sugar
3 Eggs
1/4 ts Salt

Bring to boil; oil, water, sugar and salt. Stir in
matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs
one at a time. Grease hands and roll dough into 2″
balls. Place on greased cookie sheet, dip finger in
water and press hole in center of each. Bake at 375
for 1 hour.
Roz Edelberg Formatted by Elaine Radis; 3/92

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Title: LEMON JELLY
Categories: None
Yield: 2 pints

12 LEMONS
4 lg APPLES (tart–Granny Smith)
Water To cover
3 c GRANULATED SUGAR

Slice the lemons, including the rind, seeds and all,
thin, and place into a saucepan.

Core the apples, but do not peel, and chop coarsely.
Add the apples to the pan and pour in enough water to
just cover the fruit. Cook over moderate heat, until
the fruit becomes mushy.

Pour the mixture into a jelly bag or a colander lined
with several thicknesses of damp cheesecloth and let
drip into a bowl for about an hour. Using a spoon,
force as much liquid through the cheesecloth as
possible.

Measure the juice; you should have about 4 cups. For
each cup of juice, add 3/4 cup of sugar.

Return to the pan and boil for another 15 minutes or
so, until the mixture reaches the jelly stage, about
220- to 225-degrees F on a candy thermometer. To be
absolutely certain, place a tablespoon of the hot
mixture into a saucer and set it in the freezer for a
few minutes. If it jells, the mixture is ready.

Pour the jelly into HOT, sterilized jars and seal.

Process in boiling water bath for 10 minutes. Or it
may be store in a covered container in the
refrigerator for several months.

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